LEMON MARMALADE RECIPE
Lemon Marmalade is a super-easy and quick recipe that is prepared with lemons, water and sugar. This sweet and tangy dish is a unique jam that can be served at breakfast with toast or plain bread, packed in tiffins for the kids, taken along for road trips or picnic outings. Lemon marmalade can be made during the summer season to relish the tangy and refreshing taste. It is a must-try for all lemon lovers! You can make a large batch of lemon marmalade and then store it in an airtight container for later usage. If you are bored of the usual jams and spread, then this is a must-try recipe. With its tangy and lip-smacking taste, lemon marmalade will be an instant hit among the kids. Serve it to your loved ones and enjoy!
Provided by TNN
Categories Appetizers
Time 37m
Yield 6
Number Of Ingredients 3
Steps:
- Wash and mince the lemons properly into very small bits. Put the minced lemons in a large bowl and pour water in it.
- Place a deep pan over medium heat and pour the lemon mixture into it. Boil the mixture for 10-12 minutes.
- Add sugar and stir the mixture well. Boil for 15 minutes more. Let the lemon marmalade cool down and serve. Store the marmalade in an airtight container.
Nutrition Facts : ServingSize 1 bowl, Calories 235 cal
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
LEMON MARMALADE
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HOMEMADE LEMON MARMALADE
This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.
Provided by Peggy Trowbridge Filippone
Categories Brunch Breakfast Snack Jam / Jelly
Time 5h55m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
- With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
- Cut peeled lemons crosswise into 1/4-inch-thick slices.
- In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
- Place lemon mixture over high heat and bring to a boil, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
- Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
- Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
- Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
- Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
- Wipe jar rims clean. Seal with lids and bands.
- Process jars in a boiling water bath for 15 minutes.
- Cool jars on a wire rack. Label and store in a cool, dry place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON MARMALADE - SUGAR FREE
Make and share this Lemon Marmalade - Sugar Free recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid.
- Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully - this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator.
Nutrition Facts : Calories 5.8, Sodium 2.2, Carbohydrate 1.5, Fiber 0.7, Protein 0.9
More about "how to make lemon marmalade recipes"
HOW TO MAKE LEMON MARMALADE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
TRADITIONAL LEMON AND LIME MARMALADE RECIPE
From lavenderandlovage.com
SUPER EASY HOMEMADE LEMON MARMALADE - BAKE THEN …
From baketheneat.com
ORANGE LEMON MARMALADE RECIPE | RECIPELAND
From recipeland.com
EASY LEMON GINGER MARMALADE RECIPE - COOK.ME RECIPES
From cook.me
HOW TO MAKE MARMALADE - STEP-BY-STEP GUIDE
From thespruceeats.com
ORANGE LEMON MARMALADE | A BAKER'S HOUSE
From abakershouse.com
LEMON AND LIME MARMALADE | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE LEMON MARMALADE - YOUTUBE
From youtube.com
LEMON DRIZZLE CAKE WITH LEMON MARMALADE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
MEYER LEMON MARMALADE RECIPE - RECIPES.NET
From recipes.net
ORANGE-LEMON MARMALADE RECIPE | MYRECIPES
From myrecipes.com
LEMON MARMALADE RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
LEMON MARMALADE RECIPE - RECIPES.NET
From recipes.net
ORANGE LEMON MARMALADE EASY AND SIMPLE RECIPE
From theseamanmom.com
LEMON MARMALADE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SUPER EASY HOMEMADE LEMON MARMALADE RECIPE – WITHOUT SUGAR
From happyheartyhome.com
HOW TO MAKE MARMALADE - THE PIONEER WOMAN
From thepioneerwoman.com
LEMON MARMALADE USES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE ORANGE AND LEMON MARMALADE - MIKE'S BACKYARD …
From mikesbackyardnursery.com
EASY LEMON GINGER MARMALADE BEST RECIPES
From findrecipes.info
LEMON MARMALADE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON MARMALADE RECIPE: MAKE A MEYER LEMON MARMALADE
From masterclass.com
LEMON JAM RECIPE | LEMON MARMALADE - YOUTUBE
From youtube.com
LEMON MARMALADE - "HOW TO MAKE" RECIPE FROM THE JAM …
From jamjarshop.com
RECIPES > CHEESE > HOW TO MAKE LEMON MARMALADE
From mobirecipe.com
LEMON MARMALADE RECIPE - RACHEL SAUNDERS | FOOD & WINE
From foodandwine.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRAPEFRUIT AND LEMON MARMALADE | BREAKFAST RECIPES | GOODTOKNOW
From goodto.com
LEMON MARMALADE CRANBERRY SAUCE RECIPES
From recipes.servegame.org
SWEET AND SIMPLE LEMON MARMALADE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOW TO MAKE STRAWBERRY MARMALADE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
THREE INGREDIENT LEMON MARMALADE - IT'S NOT …
From itsnotcomplicatedrecipes.com
HOMEMADE LEMON MARMALADE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO MAKE LEMON MARMALADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO USE LEMON MARMALADE - THERESCIPES.INFO
From therecipes.info
EASY TO MAKE HOMEMADE ORANGE AND LEMON MARMALADE
From simplelivingcreativelearning.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love